Olivier Salad
The Russian potato salad with peas, egg and pickles, creamy and festive.
- Preparation
- 35 min
- Cook/bake time
- 25 min
- Total
- 3 hr
- Difficulty
- Easy
- Calories
The Russian potato salad with peas, egg and pickles, creamy and festive. All ingredients are diced evenly small, because exactly this uniform size creates the typical texture where every forkful contains everything. In Russia, it belongs to New Year's Eve just like a roast does elsewhere.
Step-by-step instructions
- 1
Cook the vegetables
Boil the potatoes and carrots unpeeled in salted water until they are just soft, which takes twenty to twenty-five minutes depending on their size. Cooking them unpeeled makes them cook more evenly and draw less water, which is important for the consistency of the salad. Let them cool completely, preferably overnight.
- 2
Boil the eggs
Hard-boil the eggs for nine minutes, rinse them in cold water and peel them. A hard-boiled egg with a completely firm yolk is right here, because soft yolks would smear when mixed and turn the salad gray. Let them cool completely as well.
- 3
Dice everything evenly
Peel the potatoes, carrots and eggs and dice them together with the pickles, sausage and onion into even pieces of about half a centimeter. Take your time for this, because the uniform cube size is the real hallmark of this salad and determines the mouthfeel.
- 4
Mix the dressing
Stir the mayonnaise, sour cream and mustard into a smooth sauce and season it with salt and plenty of pepper. The sour cream makes the dressing lighter than pure mayonnaise without the salad losing any creaminess. Taste and salt rather cautiously, because the pickles and sausage already bring a lot of salt.
- 5
Mix and let rest
Put all the diced ingredients and the drained peas in a large bowl and gently fold in the dressing so that the peas remain whole. Chill the salad covered for at least two hours, preferably overnight. Only then do the flavors combine. Sprinkle dill over it before serving.
